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Serves: 6

Prep Time: 70 minutes
Meal Occasion: Side Dish, Lunch, Dinner
Cuisine Type: American

Ingredients

1	box UNCLE BEN’S® Long Grain & Wild Rice Sun-Dried Tomato Florentine
1/3	cup sun-dried tomatoes chopped
2	large eggs beaten
1/2	cup shredded Parmesan divided
1/2	cup half and half
1/4	cup part skim ricotta

Instructions

1. Prepare UNCLE BEN’S® Long Grain & Wild Rice Sun-Dried Tomato Florentine according to package directions. Allow rice to cool in the pan, covered, until it reaches room temperature. While rice is cooling, preheat oven to 350° F.
2. Once cool, transfer the rice to a large mixing bowl. Add eggs, half & half, 1/4 cup Parmesan, and ricotta to rice. Stir to combine completely.
3. Grease an 8-inch square baking dish. Spoon the rice mixture evenly into the dish. Top with sun-dried tomatoes and remaining 1/4 cup Parmesan.
4. Bake 35 minutes or until frittata has set and cheese is lightly browned. Allow frittata to cool for 10 minutes before serving.

Serving Suggestion: For individual portions, grease 6 ramekins. Divide rice frittata between the 6 ramekins and top each with sun-dried tomatoes and Parmesan. Bake for 20 minutes. Allow frittata to cool 10 minutes before serving.

Recommended: Do-Ahead Tip: Rice can be made and kept refrigerated for up to two days. Simply bring it to room temperature before adding the additional ingredients.